Peanut Butter and Jelly Cookies
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Who knew the classic PB&J could get even better? Introducing these irresistible Peanut Butter and Jelly Cookies! Soft with crisp edges and bursting with rich peanut butter flavor, each cookie is topped with a delightful dollop of your favorite jam. Whether you’re snacking or sharing, these cookies are the ultimate twist on a beloved classic. Get ready to indulge in a taste of nostalgia!
Meet these irresistible peanut butter and jelly cookies!
Say goodbye to dry, crumbly treats that crumble the moment you touch them. These cookies are all about that perfect, soft center with crisp edges you crave. Indulge in the creamy richness of peanut butter paired with a delightful burst of fruity jam. It’s a nostalgic combination that takes you right back to childhood!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- All-purpose flour
- Baking soda
- Salt
- Butter: Use unsalted sweet cream butter.
- Sugar: Both light brown sugar and granulated sugar are called for in the recipe.
- Egg: Make sure it is at room temperature.
- Peanut butter: The recipe calls for creamy peanut butter, but crunchy could also work. Just make sure it is a commercial brand and not all-natural, as the oils separate too much in all-natural peanut butter.
- Vanilla
- Jam: Use your favorite flavor!
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the cookie dough. Mix the dry ingredients together, them mix the wet ingredients together, and combine the two. Cover and chill the dough for at least 1 hour.
- Shape the cookies. Roll 1 tablespoon-sized balls of dough, then press a thumb or teaspoon in the center to create an indentation.
- Fill the cookies with your favorite flavor of jam.
- Bake until set on the edges.
- Drizzle with peanut butter and white chocolate, then top with crushed peanuts.
Tips For Success
- Use any kind of jam! We went classic and used grape, but strawberry, blackberry, apricot, blueberry, etc would be delicious.
- Don’t overbake the cookies. They took 13 minutes in my oven. The result is soft centers with crisp edges.
- Weigh the flour for best results. Using too much flour by accident could result in dry cookies.
- Sometimes, homemade jam can be a little watery. Cook it longer to reduce the moisture content. This will make it better for the cookies.
- As you make the indentations in the dough balls, the dough may crack. This is perfectly fine and normal. You can gently pinch the cracks back together and smooth them out before adding the jam.
- Add the jam before baking the cookies! The heat from the oven will “set” the jam (evaporating excess moisture), and the cookies will last longer.
- Use a teaspoon instead of your thumb to make indentations. This makes the cookies look neat and uniform.
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Peanut Butter and Jelly Cookies
Ingredients
For the cookies
- 1 ⅓ cups (173 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened to room temperature
- ½ cup (100 g) light brown sugar, packed
- ⅓ cup (66 g) granulated sugar
- 1 large egg, at room temperature
- 1 cup (240 g) creamy peanut butter
- 1 teaspoon vanilla extract
- ½ cup (170 g) jam
For the topping
- ¼ cup (60 g) creamy peanut butter, for garnish
- 4 ounces (113 g) white chocolate, finely chopped
- finely chopped peanuts, for garnish
Instructions
Make the cookies
- Whisk the flour, baking soda, and salt together in a medium bowl.
- In a large mixing bowl, beat together the butter and both sugars with an electric mixer on medium speed until smooth and creamy, about 3 minutes
- Beat in the egg, peanut butter, and vanilla.
- Add the flour mixture and mix just until blended. Scrape down the sides and bottom of the bowl as needed.
- Cover the dough with plastic wrap and chill it for at least 1 hour or up to 3 days in the refrigerator.
- Preheat the oven to 350℉. Line 3 baking sheets with parchment paper.
- Shape the dough into 1 tablespoon size balls and place them 2 inches apart on the prepared baking sheets. Using your thumb or the back of a teaspoon, press a slight indention in the center of each ball. Take care not to press too far down. If the edges crack while making the indention, simply pinch them back together to smooth them out. Otherwise, the cracks are okay.
- Fill the indents with ¼ teaspoon jam.
- Bake one sheet at a time for 11-13 minutes or until lightly browned on the sides.
- Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the topping
- Combine the peanut butter and white chocolate in a microwave safe bowl. Microwave in 30 second intervals, stirring well after each, until the white chocolate is melted and mixture is smooth.
- Drizzle the warm peanut butter over the cookies then sprinkle with finely chopped peanuts.
Notes
- Store the cookies in an airtight container layered with parchment paper at room temperature for up to 3 days. Or in the refrigerator for up to 6 days.
- The cookies will keep for up to 2 months stored in the freezer. Thaw in the refrigerator overnight.
- The cookie dough will keep for up to 2 months in the freezer. Thaw in the refrigerator overnight.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.